Creamy Keto Chicken-Poblano Soup

This Instant Pot® creamy and flavorful chicken soup is simple and quick to make and also keto friendly! Serve garnished with jalapenos and salsa.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 397 Calories

Ingredients

• 8 ounces cream cheese, softened
• salt and ground black pepper to taste
• 1 (10 ounce) can diced tomatoes with green chile peppers
• ½ onion, diced
• 4 skinless, boneless chicken thighs
• 1 poblano pepper, sliced
• 10 ounces water

Recipe Instructions

Step 1

Season chicken thighs liberally with salt and black pepper.

Step 2

Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 4

Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well.